Infection with herpes viruses is extremely common. Epidemiologists agree that 90 percent of the population of the United States has been exposed to HSV-1 (oral herpes) and about 22 percent of the population has been exposed to HSV-2 (genital herpes). Most of the people who have been exposed to herpes are between the ages of 19 and 39.
Eating foods rich in the amino acid lysine and avoiding foods rich in the amino acid arginine is of proven value in controlling herpes infections. The presence of arginine has been long believed to be a "trigger" for the virus to replicate itself. Lysine has a chemical structure that is similar to that of arginine. It competes with and blocks arginine from entering the nerve tissues that harbor the herpes virus between outbreaks. Lysine more recently has been found to be essential to "coding" the virus so that it is recognized and destroyed by antibodies.
In a study conducted in the mid-1980's, herpes patients were given lysine in a large dosage (3,000 mg per day) along with restriction of chocolate, gelatin, and nuts. After 6 months, herpes outbreaks were 25 percent less frequent among patients treated with lysine than in the placebo group. Apparently a high dosage is necessary for successful treatment. A clinical test using a lower dosage of lysine (1,200 mg) failed to show that lysine supplementation helps control herpes outbreaks.
How do you use whole foods to moderate outbreaks of herpes? Avoid foods that contain high concentrations of the amino acid arginine, especially almonds, chocolate, Jell-O, and peanuts. Eat foods that contain high concentrations of the amino acid lysine, including most vegetables, chicken, fish, and turkey.
Read Could Broccoli Cure Herpes. Robert Rister is the author or co-author of nine books on natural health including Healing without Medication.
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